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Monascus anka, and solid-state fermentation color-production method and application thereof

A technology of solid-state fermentation and monascus, which is applied in the direction of fermentation, microbial-based methods, biochemical equipment and methods, etc., can solve the problems of technical difficulty, cumbersome production, low color price, etc., and achieve the effect of low yield

Active Publication Date: 2012-07-18
江门市泛亚生物工程与健康研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to historical reasons, the production of red yeast rice in my country is still dominated by the traditional solid-state fermentation method. Rice is used as raw material. The extraction and production are cumbersome and labor-intensive; the surface ground cultivation covers a large area and the yield is low; the technology is difficult, the color price is low (up to 1300U / g), and the quality is unstable

Method used

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  • Monascus anka, and solid-state fermentation color-production method and application thereof
  • Monascus anka, and solid-state fermentation color-production method and application thereof
  • Monascus anka, and solid-state fermentation color-production method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Obtaining of Monascus mutant strain MA101:

[0031] The mutagenesis process as figure 1 As shown, the description is as follows:

[0032] A. Preparation of spore suspension: After culturing the slant of Monascus mutant strain MYM2 at 31°C for 2 to 3 days, wash the slant of the strain with 5mL of normal saline, break it up with glass beads, and filter it with sterile lens-cleaning paper to make spore-containing 1 ×10 5 individual / mL suspension.

[0033] B, mutagenesis: first carry out ultraviolet mutagenesis (18W ultraviolet lamp, irradiate 45s under the distance 30cm, magnetic stirring simultaneously, cover plate under red light and cultivate in the dark), then use diethyl sulfate mutagenesis (5mL spore suspension, Prepare 0.4mL of diethyl sulfate to a certain final concentration, shake for 30min, then add sodium thiosulfate to terminate the reaction, then spread the spore liquid on a plate containing 0.05% (w / w) lithium chloride for culture, and select colonies ...

Embodiment 2

[0043] (1) strain activation: with embodiment 1 step (2) 1.;

[0044] (2) Preparation of seed liquid: with embodiment 1 step (2) 2.;

[0045] (3) Solid-state fermentation: put 20g of solid fermentation medium in a 250mL triangular flask, inoculate 2ml of the shaker flask seeds prepared in step (2), and ferment for 9 days at 31°C and 80% humidity. ; The solid fermentation medium is a mixture obtained by mixing rice and corn kernels in a mass ratio of 2: 1, sterilized at 121°C for 15min, and the initial water content is respectively 40%, 45%, 50%, 55%, 60% ( v / w).

[0046] (4) Detection of pigment: same as step (2) ④ of Example 1. The result is as image 3 shown.

[0047] From image 3 It can be seen that when the initial water content is 50%, the color value of the obtained monascus pigment is the highest, the color value of the yellow pigment reaches 5525U / g, and the color value of the red pigment reaches 6232U / g.

Embodiment 3

[0049] (1) strain activation: with embodiment 1 step (2) 1.;

[0050] (2) Preparation of seed liquid: with embodiment 1 step (2) 2.;

[0051] (3) Solid-state fermentation: put 20g of solid fermentation medium in a 250mL Erlenmeyer flask, inoculate the shake flask seeds prepared in step (2), the inoculum amounts are 1.6ml, 2ml, 2.4ml, 2.8ml, 3.2ml respectively, at 31°C, 80% humidity, tilting and fermenting for 9 days, in the middle stage of cultivation (4.5d), turn over the koji and replenish water by 20% (v / w); the solid fermentation medium is a mixture obtained by mixing rice and corn kernels in a mass ratio of 2:1, Sterilize at 121°C for 15 minutes, and the initial water content is 50% (w / w).

[0052] (4) Detection of pigment: same as step (2) ④ of Example 1. The result is as Figure 4 shown.

[0053] From Figure 4 It can be seen that when the inoculum volume is 2.4ml, the color value of the pigment is the highest, the color value of the yellow pigment is 4992U / g, and ...

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Abstract

The invention discloses monascus anka, and a solid-state fermentation color-production method and application thereof. The monascus anka is a monascus anka mutant MA101, wherein the monascus anka mutant MA101 is preserved at the China Center for Type Culture Collection on June 9, 2010 with the number of CCTCC M 2010139, and is a superior strain capable of producing monascus colors in large scale. The solid-state fermentation color-production method of the invention comprises the following steps of: first culturing the MA101 on a wort agar slant culture medium; then inoculating aslant-activated seeds into a liquid seed culture medium for shake culture; and finally inoculating the seeds obtained by the shake culture onto one or the mixture of rice or corn kernels for solid-state fermentation, wherein a fermentation period comprises 7 to 13 days. Through the solid-state fermentation color-production method, the shortcoming that the conventional strain is unsuitable for the solid-state fermentation is overcome; and the mutant MA101 greatly improves the color scale of solid-state fermentation colors and simultaneously realizes the high yield of monascus yellow and monascus red.

Description

technical field [0001] The invention belongs to the field of microbial fermentation, and in particular relates to a method for producing pigment by solid-state fermentation of Monascus and its application in industrial production. Background technique [0002] Monascus pigment is a natural pigment synthesized by filamentous fungi of the genus Monascus. It is a secondary metabolite of fungi. It has the advantage of improving the stability of processed products to light, heat and oxygen. Monascus pigments belong to polyketide pigments, which are composed of 6 components with similar structures. Among them, Ankaflavine and Monascin are yellow pigments, Rubropunctatine and Monascorubrine are orange pigments, and Rubropunctamine and Monascorubramine are red pigments. Monascus pigment is a product produced by Monascus fungus on rice or other food crops. It has been produced as food in China more than 600 years ago and has a long history. Compared with chemically synthesized pigm...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/14C12P1/02C12R1/645
Inventor 吴振强程哲灏夏枫耿梁淑娃
Owner 江门市泛亚生物工程与健康研究院
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